Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Silvia Folloni"'
Autor:
Anna Baggio, Enrico Federici, Valentina Gentilucci, Silvia Folloni, Margherita Dall'Asta, Valentina Bernini, Nicoletta Pellegrini, Elena Vittadini
Publikováno v:
Journal of Functional Foods, Vol 100, Iss , Pp 105364- (2023)
Shelf-stable low glycemic index ready-to-eat (RTE) risotto meals (in pouches) containing brown rice and pulses (recipe A = chickpeas; recipe B = lentils, and beans) were developed, stored for 12-months at room temperature, and characterized over time
Externí odkaz:
https://doaj.org/article/71f7a0154d0147129620e0a24670c547
Autor:
Marco Spaggiari, Mia Marchini, Luca Calani, Rossella Dodi, Giuseppe Di Pede, Margherita Dall’Asta, Francesca Scazzina, Andrea Barbieri, Laura Righetti, Silvia Folloni, Roberto Ranieri, Chiara Dall’Asta, Gianni Galaverna
Publikováno v:
Foods, Vol 11, Iss 4, p 495 (2022)
Plant biodiversity preservation is one of the most important priorities of today’s agriculture. Wheat (Triticum spp. L.) is widely cultivated worldwide, mostly under a conventional and monovarietal farming method, leading to progressive biodiversit
Externí odkaz:
https://doaj.org/article/74bc38260f2a437f954be77e1c3fc19c
Autor:
Giovanna Visioli, Marta Lauro, Teofilo Vamerali, Cristian Dal Cortivo, Anna Panozzo, Silvia Folloni, Cristina Piazza, Roberto Ranieri
Publikováno v:
Agronomy, Vol 10, Iss 11, p 1717 (2020)
Tritordeum is a novel hexaploid cereal derived from the cross between a wild Chilean barley species (Hordeum chilense Roem. et Schultz) and durum wheat (Triticum turgidum ssp. durum Desf.) that is potentially of great interest for human nutrition. In
Externí odkaz:
https://doaj.org/article/4ecc73acf6ef4d9fbabc60e7b9cfb809
Autor:
Laura Righetti, Josep Rubert, Gianni Galaverna, Silvia Folloni, Roberto Ranieri, Milena Stranska-Zachariasova, Jana Hajslova, Chiara Dall’Asta
Publikováno v:
International Journal of Molecular Sciences, Vol 17, Iss 8, p 1217 (2016)
Hulled, or ancient, wheats were the earliest domesticated wheats by mankind and the ancestors of current wheats. Their cultivation drastically decreased during the 1960s; however, the increasing demand for a healthy and equilibrated diet led to redis
Externí odkaz:
https://doaj.org/article/46d2110faefb43ffb9f3943db6c93d8e
Autor:
Dafni-Maria Kagkli, Silvia Folloni, Elodie Barbau-Piednoir, Guy Van den Eede, Marc Van den Bulcke
Publikováno v:
PLoS ONE, Vol 7, Iss 6, p e39287 (2012)
Escherichia coli is a group of bacteria which has raised a lot of safety concerns in recent years. Five major intestinal pathogenic groups have been recognized amongst which the verocytotoxin or shiga-toxin (stx1 and/or stx2) producing E. coli (VTEC
Externí odkaz:
https://doaj.org/article/26f3b5a642fe4a4d90469adf2468c77a
Autor:
Gianni Galaverna, Laura Righetti, Marco Spaggiari, Roberto Ranieri, Chiara Dall'Asta, Silvia Folloni
Publikováno v:
International Journal of Food Science & Technology. 55:2832-2840
Rice (Oryza sativa L.) bran is an important by‐product produced during the milling of brown rice, rich in several valuable compounds, such as lipids. Moreover, considering the valorisation potential of these material, the application of innovative
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d8b05f54dfc8345f22decc277d5435e
https://doi.org/10.1111/ijfs.14537
https://doi.org/10.1111/ijfs.14537
Autor:
Cristian Dal Cortivo, Marta Lauro, Giovanna Visioli, Roberto Ranieri, Anna Panozzo, Cristina Piazza, Teofilo Vamerali, Silvia Folloni
Publikováno v:
Agronomy
Volume 10
Issue 11
Agronomy, Vol 10, Iss 1717, p 1717 (2020)
Volume 10
Issue 11
Agronomy, Vol 10, Iss 1717, p 1717 (2020)
Tritordeum is a novel hexaploid cereal derived from the cross between a wild Chilean barley species (Hordeum chilense Roem. et Schultz) and durum wheat (Triticum turgidum ssp. durum Desf.) that is potentially of great interest for human nutrition. In
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a30f1bc3856abacb408a367008e703b2
Autor:
Margherita Dall'Asta, Silvia Folloni, Mia Marchini, Rossella Dodi, Francesca Scazzina, G. Di Pede
Publikováno v:
Proceedings of the Nutrition Society. 79
Triticum heritage varieties and ancient species are gaining interest of consumers due to the perception of a healthier nutrition profile than other modern wheat. Although still limited, several findings highlighted the real potential beneficial role
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae0ad02bbe3bba4003bd2cacc3ee81e5
https://doi.org/10.1017/s0029665120006424
https://doi.org/10.1017/s0029665120006424
Autor:
Silvia Folloni, Chiara Dall'Asta, Furio Brighenti, Giuseppe Di Pede, Antonio Gallo, Marco Spaggiari, Gianni Galaverna, Francesca Scazzina, Margherita Dall'Asta, Mia Marchini, Laura Righetti, Roberto Ranieri, Rossella Dodi
Publikováno v:
Nutrition. 94:111533
This study aimed to evaluate the impact of breads made with two different wheat evolutionary populations (EPs), in comparison with a modern variety, on postprandial blood glucose and insulin responses. A randomized controlled crossover postprandial s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::17713ac3f3df52f7f6a3c1612ed80fdb
https://doi.org/10.1016/j.nut.2021.111533
https://doi.org/10.1016/j.nut.2021.111533
Autor:
Chiara Dall'Asta, Michele Suman, Gianni Galaverna, Roberto Piro, Brunella Miano, Silvia Folloni, Laura Righetti
Publikováno v:
Food Additives & Contaminants: Part A. 35:2291-2297
Due to favourable climate condition, Italy is a prominent producer of different wheat varieties. Several wheat baked goods are produced, but the most typical Italian foods, like pasta, pizza and bread, are made of durum and common wheat flour. Becaus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea434efa28cdca506cb8c11f8a058ae9
https://doi.org/10.1080/19440049.2018.1520398
https://doi.org/10.1080/19440049.2018.1520398